Every time I boil caltaboș at home, I feel a bit nostalgic, taking me back to my childhood when I wasn't too thrilled about this dish. Now, I make it without hesitation, especially in the cold season or when I have leftover pork after butchering. I adapted the method after experimenting several times to make it tasty yet easy to handle in the kitchen. If you have simple ingredients on hand, it's worth trying, even for those who are undecided.
Quick Info
Total time: 2 hours
Servings: 8-10
Difficulty: medium (working with intestines requires attention)
Ingredients
1 kg pork (preferably fatty, shoulder or leg, a bit of bacon works too)
200 g rice
1 large onion
1 cup oil (about 100 ml)
2-3 tablespoons cold water (for the mixture)
1-2 pork intestines for stuffing (curled)
Salt (to taste, but at least 2 teaspoons in the meat mixture)
Freshly ground black pepper (about 1 teaspoon)
Dried thyme (1/2 teaspoon, optional)
Optional for boiling: 1-2 peeled potatoes cut into quarters, 1 carrot sliced
Preparation
1. Preparing the intestines (curled): Rinse them well under cold water. Rub them gently with a bit of coarse salt, then let them soak in vinegar water for 10-15 minutes. Finally, rinse them again and leave them on a clean towel until use. It's important that no smell or residue remains.
2. Onion: Chop it finely and sauté it in hot oil over low heat. Stir often and let it soften without browning. Let it cool before adding it to the meat.
3. Rice: Rinse well in 2-3 waters and boil separately in salted water for 8-10 minutes, just enough to soften it, not fully cook it. Drain well and cool.
4. Meat: Pass the meat through a meat grinder, not too finely. If using bacon, chop it now as well.
5. Mixture: In a large bowl, combine the ground meat, drained rice, sautéed onion, salt, pepper, and thyme. Add 2-3 tablespoons of cold water. Knead by hand until the mixture is homogeneous and easy to shape. If it seems too dry, add a little more water.
6. Stuffing: Start filling the intestines with the meat mixture, but not too tightly – leave about 20% space, as the rice will absorb liquid and the caltaboș may burst while boiling if too full. As you proceed, gently push the filling towards the end, removing any air bubbles. When each section is nearly full, tie the ends with kitchen twine.
7. Boiling: In a large pot, bring water to a boil with 1-2 teaspoons of salt. When it boils, reduce the heat and place the caltaboș in the water. They should be fully submerged. If you want soup, add potatoes and carrots. Poke the caltaboș in several places with a toothpick to prevent bursting. Let it simmer on low heat for 50-60 minutes. Occasionally turn them gently with a slotted spoon.
8. Removal and cooling: Remove the caltaboș onto a tray or plate and let it cool for 10-15 minutes. If you cut them too early, the filling may crumble.
9. Portioning and serving: Cut into thick slices and serve as is or with a bit of broth from boiling, sometimes even with the boiled potatoes and carrots.
Why I make this recipe often
Caltaboș is perfect when I have pork and want to use it all without waste. It keeps well for a few days in the fridge. It can be served warm or cold, and can be a main dish or a snack if needed. If I have guests, I can make more at once.
Tips
- If you don’t have fresh curled intestines, frozen or salted ones can be found. Just clean them thoroughly and soak them in water to thaw.
- Don’t overfill the intestines. Leave space for the rice to swell while boiling.
- Poking with a toothpick really helps avoid bursting the caltaboș.
- You can mix pork and beef if you wish, but using only lean meat will result in a drier dish.
Substitutes
- Instead of curled intestines, if you can’t find or don’t want them, you can use heat-resistant cling film and boil the resulting logs directly (not traditional, but it works).
- Rice can be replaced with bulgur, but the boiling time will be longer.
- For a more intense flavor, you can add a bit of grated nutmeg or crushed garlic to the mixture.
Variations
- Sometimes, I add organs (liver, spleen) to the mix, but then I reduce the proportion of meat so the flavor isn’t too pronounced.
- If I want it spicier, I add hot paprika or more pepper.
Serving ideas
- Served with mustard and dark bread.
- Goes well with pickles or red onion.
- As a hearty soup, with boiled potatoes and carrots on the side, especially in winter.
Frequently asked questions
Can caltaboș be frozen?
Yes, but it’s best to freeze it cooked and completely cooled. Slice it or leave it whole and place it in airtight bags. It keeps well in the freezer for up to 2 months.
How do I know it’s cooked?
When you poke it with a toothpick, the liquid that comes out should be clear, not cloudy or pink. If unsure, take one out and cut it: the filling should be firm, and the rice cooked.
Can I use only lean meat?
Yes, but the result will be quite dry. Meat with some fat helps the dish be more tender and slice well.
What’s the best type of meat?
Usually, pork shoulder or leg, with a bit of added fat. Loin is too lean, and just fat doesn’t help.
Quick Info
Total time: 2 hours
Servings: 8-10
Difficulty: medium (working with intestines requires attention)
Ingredients
1 kg pork (preferably fatty, shoulder or leg, a bit of bacon works too)
200 g rice
1 large onion
1 cup oil (about 100 ml)
2-3 tablespoons cold water (for the mixture)
1-2 pork intestines for stuffing (curled)
Salt (to taste, but at least 2 teaspoons in the meat mixture)
Freshly ground black pepper (about 1 teaspoon)
Dried thyme (1/2 teaspoon, optional)
Optional for boiling: 1-2 peeled potatoes cut into quarters, 1 carrot sliced
Preparation
1. Preparing the intestines (curled): Rinse them well under cold water. Rub them gently with a bit of coarse salt, then let them soak in vinegar water for 10-15 minutes. Finally, rinse them again and leave them on a clean towel until use. It's important that no smell or residue remains.
2. Onion: Chop it finely and sauté it in hot oil over low heat. Stir often and let it soften without browning. Let it cool before adding it to the meat.
3. Rice: Rinse well in 2-3 waters and boil separately in salted water for 8-10 minutes, just enough to soften it, not fully cook it. Drain well and cool.
4. Meat: Pass the meat through a meat grinder, not too finely. If using bacon, chop it now as well.
5. Mixture: In a large bowl, combine the ground meat, drained rice, sautéed onion, salt, pepper, and thyme. Add 2-3 tablespoons of cold water. Knead by hand until the mixture is homogeneous and easy to shape. If it seems too dry, add a little more water.
6. Stuffing: Start filling the intestines with the meat mixture, but not too tightly – leave about 20% space, as the rice will absorb liquid and the caltaboș may burst while boiling if too full. As you proceed, gently push the filling towards the end, removing any air bubbles. When each section is nearly full, tie the ends with kitchen twine.
7. Boiling: In a large pot, bring water to a boil with 1-2 teaspoons of salt. When it boils, reduce the heat and place the caltaboș in the water. They should be fully submerged. If you want soup, add potatoes and carrots. Poke the caltaboș in several places with a toothpick to prevent bursting. Let it simmer on low heat for 50-60 minutes. Occasionally turn them gently with a slotted spoon.
8. Removal and cooling: Remove the caltaboș onto a tray or plate and let it cool for 10-15 minutes. If you cut them too early, the filling may crumble.
9. Portioning and serving: Cut into thick slices and serve as is or with a bit of broth from boiling, sometimes even with the boiled potatoes and carrots.
Why I make this recipe often
Caltaboș is perfect when I have pork and want to use it all without waste. It keeps well for a few days in the fridge. It can be served warm or cold, and can be a main dish or a snack if needed. If I have guests, I can make more at once.
Tips
- If you don’t have fresh curled intestines, frozen or salted ones can be found. Just clean them thoroughly and soak them in water to thaw.
- Don’t overfill the intestines. Leave space for the rice to swell while boiling.
- Poking with a toothpick really helps avoid bursting the caltaboș.
- You can mix pork and beef if you wish, but using only lean meat will result in a drier dish.
Substitutes
- Instead of curled intestines, if you can’t find or don’t want them, you can use heat-resistant cling film and boil the resulting logs directly (not traditional, but it works).
- Rice can be replaced with bulgur, but the boiling time will be longer.
- For a more intense flavor, you can add a bit of grated nutmeg or crushed garlic to the mixture.
Variations
- Sometimes, I add organs (liver, spleen) to the mix, but then I reduce the proportion of meat so the flavor isn’t too pronounced.
- If I want it spicier, I add hot paprika or more pepper.
Serving ideas
- Served with mustard and dark bread.
- Goes well with pickles or red onion.
- As a hearty soup, with boiled potatoes and carrots on the side, especially in winter.
Frequently asked questions
Can caltaboș be frozen?
Yes, but it’s best to freeze it cooked and completely cooled. Slice it or leave it whole and place it in airtight bags. It keeps well in the freezer for up to 2 months.
How do I know it’s cooked?
When you poke it with a toothpick, the liquid that comes out should be clear, not cloudy or pink. If unsure, take one out and cut it: the filling should be firm, and the rice cooked.
Can I use only lean meat?
Yes, but the result will be quite dry. Meat with some fat helps the dish be more tender and slice well.
What’s the best type of meat?
Usually, pork shoulder or leg, with a bit of added fat. Loin is too lean, and just fat doesn’t help.